Literature DB >> 24668182

Histamine-producing bacteria in blue scad (Decapterus maruadsi) and their abilities to produce histamine and other biogenic amines.

Yue Hu1, Zhiyong Huang, Xia Chen.   

Abstract

Using decarboxylation medium and 16S rDNA sequence analysis, histamine-producing bacteria (HPB) in blue scad (Decapterus maruadsi) were isolated and identified, and the histamine-producing abilities of the isolated HPB were determined. Nine mesophilic strains (H1-H9) isolated from the muscle of blue scad were identified as the genera of HPB, including Arthrobacter bergeri (H1), Pseudomonas sp. (H2, H5 and H6), Psychrobacter sp. (H3), Shewanella baltica (H4 and H7), and Aeromonas salmonicida (H8 and H9), respectively. Results showed that most of the HPB strains were weak on histamine formation (13.0-20.4 mg/l), except for the H8 strain with the ability of producing 115 mg of histamine/l in trypticase soy broth containing 1.0 % L-histidine. As the strongest HPB in blue scad, bacterial strain H8 also presented a strong ability to produce other biogenic amines, such as putrescine, cadaverine, spermidine, spermine, tyramine and tryptamine. Therefore, the H8 strain identified as the genus of A. salmonicida was the dominant mesophilic HPB strain for producing histamine and other biogenic amines in blue scad at room temperature.

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Year:  2014        PMID: 24668182     DOI: 10.1007/s11274-014-1642-z

Source DB:  PubMed          Journal:  World J Microbiol Biotechnol        ISSN: 0959-3993            Impact factor:   3.312


  14 in total

1.  Histidine decarboxylases and their role in accumulation of histamine in tuna and dried saury.

Authors:  Masashi Kanki; Tomoko Yoda; Teizo Tsukamoto; Eiichiroh Baba
Journal:  Appl Environ Microbiol       Date:  2007-01-12       Impact factor: 4.792

2.  Mung bean trypsin inhibitor is effective in suppressing the degradation of myofibrillar proteins in the skeletal muscle of blue scad (Decapterus maruadsi).

Authors:  Le-Chang Sun; Asami Yoshida; Qiu-Feng Cai; Guang-Ming Liu; Ling Weng; Katsuyasu Tachibana; Wen-Jin Su; Min-Jie Cao
Journal:  J Agric Food Chem       Date:  2010-11-19       Impact factor: 5.279

Review 3.  Microbiological spoilage of fish and fish products.

Authors:  L Gram; H H Huss
Journal:  Int J Food Microbiol       Date:  1996-11       Impact factor: 5.277

4.  Concentrations of biogenic amines in fish, squid and octopus and their changes during storage.

Authors:  Yue Hu; Zhiyong Huang; Jian Li; Hong Yang
Journal:  Food Chem       Date:  2012-07-13       Impact factor: 7.514

5.  Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, Makgeolli.

Authors:  Jae Young Kim; Donghee Kim; Pojeong Park; Hye-In Kang; Eun Kyung Ryu; Soon Mi Kim
Journal:  Food Chem       Date:  2011-03-02       Impact factor: 7.514

6.  Differential plating medium for quantitative detection of histamine-producing bacteria.

Authors:  C F Niven; M B Jeffrey; D A Corlett
Journal:  Appl Environ Microbiol       Date:  1981-01       Impact factor: 4.792

7.  Biogenic amine content, histamine-forming bacteria, and adulteration of pork in tuna sausage products.

Authors:  Hsien-Feng Kung; Yung-Hsiang Tsai; Shih-Chih Chang; Tang-Yao Hong
Journal:  J Food Prot       Date:  2012-10       Impact factor: 2.077

8.  Scombrotoxic fish poisoning in Britain: features of over 250 suspected incidents from 1976 to 1986.

Authors:  B A Bartholomew; P R Berry; J C Rodhouse; R J Gilbert; C K Murray
Journal:  Epidemiol Infect       Date:  1987-12       Impact factor: 2.451

9.  Histamine stability in Rihaakuru at -80, 4 and 30°C.

Authors:  Aishath Naila; Steve Flint; Graham C Fletcher; Phil J Bremer; Gerrit Meerdink
Journal:  Food Chem       Date:  2012-05-24       Impact factor: 7.514

10.  Photobacterium phosphoreum caused a histamine fish poisoning incident.

Authors:  Masashi Kanki; Tomoko Yoda; Masanori Ishibashi; Teizo Tsukamoto
Journal:  Int J Food Microbiol       Date:  2004-04-01       Impact factor: 5.277

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